Growing up, Kally Vathroder didn’t dream of earning a bachelor’s degree in holistic nutrition or baking alternative desserts for the public, but the 25-year-old is doing both after dealing with a life-threatening illness.

“My journey into paleo baking started during one of the hardest times of my life,” Kally says. “I was very sick with an autoimmune disease and didn’t know what to do or where to turn until my mom introduced me to Gretta Ellis, who guided me through the world of paleo and gut protocols.”

Gretta, of Ellis Integrative Family Practice in Tavares, taught Kally to eliminate certain foods and embrace paleo, a low-carb/high-protein diet of “whole” foods that are high in anti-inflammatory nutrients like omega 3 fatty acids and antioxidants. 

For those unfamiliar with the paleo diet, it is nutrition based on consuming foods that humans may have eaten during the Paleolithic Era, around 2.5 million years ago. It emphasizes the pre-agriculture hunter/gatherer foods like fresh vegetables, fruits, nuts, seeds and high-quality proteins like meat and fish. Paleolithic humans would have eaten a variety of foods, including berries, roots, herbs, birds, bison, deer, fish, fruits, nuts and mammoths.

The paleo diet also eliminates processed foods and those packaged with modern preservatives, in addition to cereal grains, dairy and refined sugar – ingredients that are essential to creating baked goods and desserts that are off limits to many people with dietary restrictions. 

Kally has made it her mission to find ways to offer healthy baked goods – including desserts —to everyone. 

“While a lot of people are allergic to some of these ingredients, there are ways of making substitutions to achieve healthy options without compromising delicious flavor,” she says. 

Through experimentation, Kally found creative ways to make treats taste indulgent while staying true to paleo principles. For example, she uses almond or coconut flour instead of wheat flour, natural sweeteners like honey or maple syrup instead of refined sugar and coconut or avocado oil in place of butter. 

“You can also use applesauce or banana instead of eggs and coconut milk instead of traditional milk,” she says. “These simple swaps make my recipes accessible to anyone with dietary limitations without sacrificing flavor.”

Kally now works for Gretta as a receptionist and created the Instagram page for Ellis Integrative. (@thegutzypractitioner)

“I began to experiment with recipes and baked my first batch of paleo banana bread for the office,” Kally says. “Then Gretta suggested that I sell them to our patients and I gave it a try.”

That was at the end of 2023, the beginning of a rewarding path towards creating new recipes and sharing them with patients, family and friends.

“Kally’s paleo treats show that healthy food can be delicious and fun,” Gretta says. “Her paleo banana bread was the start of something special, inspiring others through her health journey. She’s helping families enjoy better dessert options without sacrificing flavor and proving that healthy food can still be satisfying.” 

Kally is also on Instagram @kaleshealthykitchen and sells her paleo goods from that platform. She wanted to show the world how fun and delicious paleo recipes could be and prove that it isn’t just a diet but rather something that the whole family can enjoy.

While she could just create recipes and items to sell, Kally is committed to helping others through her expertise and knowledge with her hard-earned degree.

“My education has given me a deeper understanding of holistic health and I’m excited to combine this knowledge with my passion for baking,” she says. “My goal is to help others with autoimmune conditions like myself, take care of their health through personalized nutrition and a balanced approach to life.”

Understanding Food and Allergies

• Autoimmunity: The immune system attacks your body’s cells instead of protecting them and can attack your joints, kidneys, or skin as if they were foreign and dangerous.
• Allergies: The immune system recognizes food or pollen as dangerous and acts like it does when trying to kill a virus or bacteria.
• Gut microbiota: A disruption in the gut microbiota can change how the immune system reacts to foods.
• Leaky gut: People with autoimmune diseases often have leaky gut, which means the intestinal lining is too permeable. This allows molecules to cross into the bloodstream, where the immune system attacks them.
• Genetic factors: Both allergies and autoimmune diseases can be influenced by genetics. Certain genes can increase the risk of developing either condition.

What Is a Food Allergy?

According to FARE (Food Allergy Research and Education), when a person’s immune system overreacts to something in a certain food, the part of the food that the body reacts is usually a protein and is called an allergen. The immune system thinks the allergen is a threat and tries to attack it. This response can cause a range of symptoms, which are called an allergic reaction.

More than 170 foods have been reported to cause food allergy reactions in the U.S.

In 2004, eight major food allergens—milk, egg, peanut, tree nuts, wheat, soy, fish and crustacean shellfish—were identified as responsible for
at least 90 percent of the serious food allergy reactions in the U.S. In 2021, the U.S. added sesame as the ninth major food allergen.

The most common food allergies in children are allergies to peanut, milk, shellfish, and tree nut.

Our genes haven’t changed that much over the last 70 years, but our environment has.

Paleo Snickerdoodle Cookies

Paleo Sunbutter Fudge

Paleo Banana Bread

Paleo Lemon Loaf

Kally’s Cupboard

(Substitutions Kally uses for her healthy treats)

Photos: Nicole Hamel